- Servings: 2 or 3
This inspired recipe is now one of my husband’s favourites. I created it one day when I had in my fridge some pre-cooked prawns and vegetables that needed to be eaten. I wanted to make a dish which, if combined with pasta, rice or quinoa would be a wholesome meal. It’s particularly nice when combined with spaghetti. It’s also nice if you serve it with a side dish of rice or quinoa.
- 1 dozen or more of pre-cooked peeled and deveined prawns
- 1 red bell pepper, julienned (cut into thin strips)
- 1 courgette, julienned
- 6 garlic cloves, finely chopped
- One big handful of finely cut parsley
- Some fresh red chili cut into small pieces, to taste
- About 8 or 10 cherry tomatoes, cut into halves
- 3 tbsp or more of olive oil
- Some zest (1 flat tsp) and a squeeze of lemon
- 3 or 4 spring onions cut into small pieces
- Salt & pepper, to taste
This dish does not need a long cooking. You need to have the vegetables al dente and the prawns still juicy and not tough and rubbery. So start by heating the olive oil and adding the chopped garlic and the chili. Stir fry for few seconds then add the julienned bell pepper. Keep stirring until the pepper is cooked al dente.
Now add the cherry tomatoes and stir fry until they have wilted. Add the zest and a squeeze of lemon then season with salt and fresh ground pepper. Throw in the prawns and the parsley and continue to stir fry for 2 more minutes. Add the julienned courgette just one 1 minute before putting off the heat.
Scatter with spring onions then combine with spaghetti or serve the concoction alongside some rice or quinoa.